Roast Saddle of Lamb with Spinach & Black Pudding | Galton Blackiston

Roast Saddle of Lamb with Spinach & Black Pudding by Galton Blackiston is a great example of combining just a few tasty, quality ingredients to make a beautiful meal.

Recipe by

Galton Blackiston

Source

Great British Chefs

Serves

6 People

Difficulty

Moderate

Prep Time

1 to 2 hours

Club Summary

This is a recipe by Galton Blackiston, Owner and Chef Patron of the Michelin starred Morston Hall Country House Hotel and Restaurant. This dish is a great example of combining just a few tasty, quality ingredients to make a beautiful meal.
If your knife skills aren't up to scratch, you can ask your butcher to prepare the saddle of lamb joint for you.

Michelin Star

Recipe Credit:

Great British Chefs

Recipe

Roast Saddle of Lamb with Spinach & Black Pudding | Galton Blackiston

Ingredients

For the Saddle of Lamb

1 whole Saddle of Lamb, on the bone with kidneys and fillet underneath
225g large Spinach Leaves, picked from the stalks
2 Black Puddings, skins removed
3 Tbsp Sunflower Oil
25g Butter
Salt and Freshly Ground Black Pepper, to season

To serve

Seasonal Greens

Method

Firstly, remove the outer skin from the lamb (you could also get your butcher to perform this preparation for you). It is important that it comes off, as it is tough.
Extremely carefully, and using a sharp knife, take the whole saddle off the bone (again your butcher can do this for you, but you must emphasise to him that you want it with no holes through the middle of the saddle).
Remove the kidneys (these can be kept and used on their own) and take off the little fillets. Turn over the lamb so you can work on the skin side.
Working really carefully, remove the skin and layers of the outer fat to leave as thin a layer as you can - 1/2cm is perfect. The aim is to end up with a really thin layer of fat measuring about 32.5 x 23cm (13 x 9 inches) to wrap up the loins and stuffing - do not pierce this layer.
Trim off any fat or sinew from the loins and lay side by side length-ways along the centre of the piece of fat.
Quickly blanch the spinach in boiling salted water for 2 minutes, then refresh immediately under cold water, pat dry and lay out on a clean tea towel.
Next, lay the spinach leaves over the loins, making sure to cover both of the loins. Place the black puddings in between the 2 loins, stretching out if necessary so it fills the full length of the loins.
Lay the fillets on top of the black pudding. Roll the whole joint up and tie very tightly at 2.5cm (1 inch) intervals with butchers' string. This can now be kept for up to 48 hours in the fridge.
Preheat the oven to 190°C / 375F / gas mark 5.
Place a large heavy-based frying pan over medium-high heat. Once hot, add the oil followed by the butter and allow to foam. Season the lamb and add to the pan, turning to seal and brown all over.
Transfer to the oven and cook for 25-30 minutes. Remove and rest in a warm place for an additional 10 minutes.

To Serve:
Slice the lamb into rounds and serve with seasonal greens (or a side dish of your choice).